When chef Jimmy Bradley opened the Red Cat in NYC in 1999, he wanted to combine an Italian-American sensibility with his own New England upbringing. The Red Cat Cookbook highlights the inventive, uncomplicated and always memorable recipes from Bradley's restaurant. These light, crisp fritters include bits of chopped scallops in a batter made with clam broth and pilsner—the perfect expression of Bradley's New England tastes. More Scallop Recipes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (147g)|
|Recipe Makes: 6|
|Calories from Fat: 76 (33%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 191.2mg||59 %|
|Sodium 480.5mg||17 %|
|Potassium 293.9mg||8 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 22.3g|
|Protein 15g||21 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 232
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!